Description
A luxurious, yet accessible Cheddar Bay Biscuit Seafood Pot Pie that combines fresh seafood in a creamy sauce, topped with garlicky, cheesy biscuits.
Ingredients
1 lb Medium Shrimp (peeled and deveined)
1/2 lb Bay Scallops
1/2 lb Lump Crabmeat
1 cup Carrots (diced)
1/2 cup Celery (sliced)
1 small Yellow Onion (finely chopped)
1/2 cup Frozen Peas
4 tbsp Unsalted Butter
1/4 cup All-Purpose Flour
2 cups Seafood Stock or Clam Juice
1/2 cup Heavy Cream
1 tsp Old Bay Seasoning
2 tbsp Fresh Parsley (chopped)
1 box Cheddar Bay Biscuit Mix (with seasoning packet)
1/2 cup Shredded Sharp Cheddar Cheese
1/2 cup Cold Water (for biscuit mix)
Instructions
- Preheat the oven to 400°F (200°C)
- In a large oven-safe skillet or Dutch oven, melt the butter over medium heat
- Add the onions, carrots, and celery. Sauté until soft and translucent (5-7 minutes)
- Sprinkle the flour over the vegetables and stir for 2 minutes
- Slowly whisk in the seafood stock or clam juice and cook until thickened
- Add the heavy cream and Old Bay seasoning, then fold in the shrimp, scallops, crabmeat, and frozen peas. Simmer for 3 minutes
- Prepare the biscuit topping by mixing the biscuit mix, seasoning packet, shredded cheese, and cold water until a soft dough forms
- Drop spoonfuls of biscuit dough onto the seafood mixture
- Bake for 15-18 minutes until biscuits are golden brown and filling is bubbling
- Brush hot biscuits with melted garlic butter before serving
Notes
Do not overcook the seafood before baking, as it will cook further in the oven.
Let the pot pie rest for 5-10 minutes before serving to allow the sauce to set.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Dinner
- Method: Baking
- Cuisine: American